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Vol 7, No 4 (2019) PENGARUH PENAMBAHAN HIDROKOLOID DAN KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK FISIK DAN ORGANOLEPTIK SELAI LEMBARAN PEPAYA (Carica Papaya L.) Abstract  PDF
Mulidavi Mutya Rochmah, M. Khoiron Ferdyansyah, Fafa Nurdyansyah, Rizky Muliani Dwi Ujianti
 
Vol 6, No 3 (2018) PENGARUH PROPORSI TELUR DAN GULA SERTA SUHU PENGOVENAN TERHADAP KUALITAS FISIK, KIMIA, DAN ORGANOLEPTIK PADA BOLU BEBAS GLUTEN DARI PASTA UBI KAYU (Manihot Esculenta) Abstract  PDF
Rahma Hambyah Imami, Aji Sutrisno
 
Vol 7, No 1 (2019) PENGARUH KONSENTRASI ZEOLIT DAN SUHU PREHEATING DALAM PROSES PENJERNIHAN NIRA SORGUM SEBAGAI BAHAN BAKU PEMBUATAN GULA CAIR Abstract  PDF
Mahdi Harish Rahman, Sudarminto Setyo Yuwono
 
Vol 7, No 2 (2019) EKSPLORASI KARAKTERISTIK KIMIA DAN FISIK SERTA KOMPONEN GULA PADA MANGGA GARIFTA (Mangifera indica) Abstract  PDF
Annisa Irfianti, Wenny Bekti Sunarharum
 
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